Streuseled Sweet Potatoes

$2.99 recipe / $0.75 serving

I hope you are all enjoying your weekend! I don’t have a meal prep for you this week because I’m about to go out of town and didn’t want to fill up my fridge just before leaving, but I did want to share these Streuseled Sweet Potatoes that I made this week. They’re a super simple dessert that is almost like a deconstructed sweet potato casserole. Because it’s so simple you can have them baking away in your oven as you prepare dinner on the stove top, then have a delicious treat to end your meal.

Honestly, baked sweet potatoes are so rich and delicious on their own that if you wanted to skip the whole streusel step and just slather the scored baked potatoes with butter, a quick drizzle of maple syrup (real maple syrup, not the fake stuff), and a dash of cinnamon, you won’t be disappointed. But hey, streusel is always fun, right??

Speaking of streusel, I happened to have chopped walnuts already in my pantry, so I mixed those into the streusel. You can absolutely do a nut-free version, or even use pecans if you have those on hand for holiday baking. Also, if you don’t have rolled oats, you can replace the oats with more all-purpose flour (same amount).

Streuseled Sweet Potatoes

Streuseled Sweet Potatoes

Streuseled Sweet Potatoes are an easy, deconstructed version of the classic sweet potato casserole that is manageable enough for weeknight dessert.

Total Cost
$2.99 recipe / $0.75 serving

Prep Time10minutes

Cook Time40minutes

Total Time50minutes

Servings41/2 sweet potato each

Ingredients

2sweet Potatoes (about 3/4 lb. each)$1.47

1Tbspolive oil $0.13

4tspmaple syrup$0.39

Streusel Topping

2Tbspall-purpose flour$0.02

2Tbsprolled oats$0.02

1/4cupbrown sugar$0.16

1/4cupchopped walnuts$0.57

2Tbspbutter$0.18

1/2tspcinnamon$0.05

Instructions

Preheat the oven to 400ºF. Wash the sweet potatoes, then carefully slice them in half lengthwise. Place the halved sweet potatoes on a baking sheet, cut side up, and drizzle the olive oil over the cut open surfaces. Use your hands to rub the oil over the entire cut surface of the sweet potatoes. Flip the sweet potatoes over, so the cut side is facing down.

Roast the sweet potatoes, cut side down, for 30 minutes, or until they are softened and slightly caramelized on the bottom.

While the sweet potatoes are roasting, prepare the streusel topping. Add the flour, oats, sugar, walnuts, butter, and cinnamon to a bowl. Use your hands or a pastry cutter to mix the ingredients together until it forms a crumbly mixture with pea-sized pieces. Refrigerate the streusel until it's ready to be used.

After roasting the sweet potatoes, remove them from the oven, but leave the oven on. Use a spatula to carefully flip the sweet potatoes over so the cut sides are facing up. Use a small sharp knife to carefully score crosshatched lines into the sweet potatoes.

Drizzle about 1 tsp maple syrup over the scored surface of each sweet potato. Pile the prepared streusel over top of each potato, then bake for another 10 minutes in the hot oven, or until the streusel is crispy. Serve hot.

Step by Step Photos

Preheat the oven to 400ºF. Carefully slice open two sweet potatoes lengthwise. Try to get sweet potatoes that are about 3/4 lb. each for two reasons: larger sweet potatoes can be difficult to slice right down the center because they are so thick and dense, and this size is the perfect size for single portions (once cut in half).

Drizzle 1 Tbsp olive oil over the cut surface of the sweet potatoes, then use your hands to make sure that cut surface is completely coated. Flip the potatoes over so the cut side is facing down. This makes those cut surfaces get nice and caramelized as they roast. Bake the sweet potatoes in the preheated oven for about 30 minutes.

Use your hands or a pasty cutter to mix the ingredients together until it’s combined and crumbly. Refrigerate the streusel until it’s ready to be used.

Once the sweet potatoes are tender and a little browned and caramelized on the edges, take them out of the oven and use a spatula to flip them over. Carefully score the soft flesh of the sweet potatoes, then drizzle about 1 tsp maple syrup over the scored surface. Finally, pile the prepared streusel over top of each potato.

Return the sweet potatoes to the hot oven and bake for about 10 minutes more, or until the streusel is crispy. Serve hot!

I vote to end the reign of pumpkin as the queen of autumn vegetables and nominate sweet potatoes instead.

10 comments on “Streuseled Sweet Potatoes”

I already made this recipe 6 times; Beth, you are brilliant. I find that I don’t need to cook the extra 10 minutes for the streusel —maybe like 7 minutes? And eating the potato skin is good for you too since it contains a high dose of potassium (more than bananas)!

This looks fantastic! I have a favorite sweet/savory sweet potato recipe where the sweet potatoes are peeled, sliced, roasted, topped with Parmesan cheese and pecans, then browned. I’m thinking I could adapt your topping to veer towards sweet/savory, and it would save the time/effort of peeling/slicing…

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »